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Champagne Punch

Thursday, January 01, 2004
4 (8-oz.) cans frozen lemonade concentrate, thawed & undiluted
4 (80z.) cans frozen pineapple juice concentrate, thawed & undiluted
6 cups water
Ice cubes or ice ring
2 (33.8 oz.) bottles of ginger ale
1 (28 oz.) bottle tonic water
1 ( 25.4 oz.) bottle champagne
Combine first three ingredients; chill well.
To serve punch, pour juice mixture over ice ring in a large punch bowl. Gently stir in ginger ale, tonic water and champagne. Makes 1 1/2 gallons
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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